food from the heart of Tasmania

Cinnamon scrolls

Like most people I know at the moment I just feel like staying in bed with a box of tissues and a hot lemon! But I dosed myself up on Panadol and headed to the kitchen to make these scrolls.. you might rightly ask just why I would do this! I have had this plan in my head for the last few weeks while I was writing reports and doing a few other work based things and was going to reward myself with making these scrolls. ( It’s the making I love most!) So cold or no cold this was going to happen 🙂 The food critics here passed it for publishing on this blog ( and the fact there is none left tells me it’s a winner) Apparently it would be nice with apple next time!

Dough

2 cups flour

1/2 tsp salt

3/4 cup lukewarm milk

2 1/4 teaspoons dried yeast

1/8 cup melted butter

1 egg yolk

1 tbsp sugar

Filling:

1/4 cup melted butter

4 tbsp sugar

3 tsp cinnamon

Method:

Mix the yeast and sugar with the lukewarm milk leave for a ten minutes until foamy

Add the egg yolk, the melted butter, the flour and the salt, then knead the dough and shape into a ball.

Place the dough in a large, greased bowl, then cover and place in a warm space and let rise until doubled in size (about 1 hour).

Preheat oven to about 200 degrees C.

Sprinkle benchtop with flour and roll the dough out to a thickness of 1cm.

Spread the melted butter across all of the dough, then sprinkle the cinnamon and sugar mixture.

Roll up the dough, and using a knife, cut the log in half length-wise.

Twist the two halves together, with the cut layers on the outside. Give a round shape, then transfer to a baking tray

Top the remaining butter and sprinkle some sugar and cinnamon mixture. Reduce the oven temperature to 150 degrees C after 5-10 minutes . Bake for 30 to 35 minutes, until the top is golden brown.